Swedish cookbook author and TV Chef, Leila Lindholm showed me this recipe when we filmed the Christmas special in Sweden. I call these swedish biscotti but they have quite a different texture, they are a bit more crumbly than the italian biscotti. Saffron is uniquely used in Swedish baking, where you have to ask the shop assistant to give it to you, as it’s locked away in a safe behind the checkouts.
Makes 35 Biscotti
2 large free range eggs
300g plain flour
1 1/2 teaspoon of baking powder
Preheat the oven to 175°C.
Melt the butter together with the saffron in a saucepan, while it’s melting, whisk the eggs until combined and then whisk in the butter and saffron mix.
Mix all the dry ingredients and fold into the wet mix.
Form the dough into 3 long sausage shapes, pressing out the air and put them on a baking tray with parchment paper.
Bake them in the middle of the oven for approx 25 minutes.
Take out the baking tray and lower the the oven to 125°C.
Cut them into 1cm thick slices and put back on the tray.
Cook the biscotti in the middle of your oven for approx 15 minutes until they are dry, crisp and crumbly.